To Fry Sausages
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Heat a small piece of lard or butter in a frying pan.
Prick the sausages with a fork and lay them in the melted grease.
Move and turn the sausages frequently to prevent bursting.
Cook for 10 to 12 minutes until browned and cooked through.
Alternatively, cover sausages with cold water and bring to a boil, then drain and fry.
For baking, place sausages in a baking pan and brown in a 400°F (200°C) oven, turning once or twice.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sausages
- Pricking and turning let fat and steam escape, and browning comes from direct contact with hot fat.
- Lard or butter
- Provides hot fat for frying, which conducts heat evenly and browns the sausage surface.
The step that matters
Move and turn the sausages frequently. Sausages can burst if steam and fat build up inside the casing. Frequent turning spreads the heat and lets the casing cook evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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